RISOTTO WITH FOUR CHEESES

1 medium onion
4 oz fontina cheese
5 oz gorgonzola cheese
6 cups chicken stock (or 3 cups canned chicken broth and 3 cups water)
5 tbsp butter, divided use
2 cups Arborio rice (15 ounces)
3 tbsp grated parmesan cheese
3 tbsp grated pecorino cheese
1 tsp ground black pepper

Peel and mince the onion. Cut the fontina and Gorganzola cheeses into 1/4-inch dice (1 cup each). Set aside.

Bring the chicken stock (or chicken broth and water) to a boil; cover and keep warm.

Heat 4 tablespoons butter in a large soup kettle. Add the onions and saute until softened, about 4 minutes.

Stir rice into onions and saute until translucent and coated with butter, 1 to 2 minutes. Add 1/2 cup hot stock and, stirring continuously, simmer until liquid is completely absorbed, about 1 minute. Repeat with remaining stock, stirring continuously, adding 1/2 cup at a time. Add more stock only after previous addition has been absorbed. Continue to cook, stirring and adding hot stock, until rice is creamy and just tender, 20 to 25 minutes.

Remove from heat and stir in remaining butter, cheeses, and pepper. Serve immediately.

BASIC RISOTTO:
Use the same recipe except increase the butter to 1/4 pound, increase the Parmesan cheese to 6 tablespoons and omit the other three cheeses

Makes 4 servings
Source: COOKS magazine, APRIL 1989